Cooling days call for warming soups, this crab and corn soup is the perfect to delight your guests craving fruits from the sea.

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Today’s recipe for the poached pear is stuffed with chopped apricots and crushed vanilla wafers along with some chopped pistachio nuts.

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This recipe is a slight modification from the one we prepared at the Columns Hotel, I’ve added the step of toasting the garlic and pine nuts before pulsing them in the food processor, this adds a deeper flavor profile to the pesto that brings out the nutty flavor of the garlic and nuts.

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It’s early in the morning and just near freezing temperatures on this crisp Wednesday, January 31, 1979. Just after 6:45 am and the Southern Railroad’s Crescent locomotives have started pulling the passenger train out of the New Orleans Union Passenger Terminal (NOUPT) station platform for its last run. Travelers are getting settled into their coach seats for the exciting 26 hour farewell pull to Washington, DC. This is the last passenger train operated by a private company, the Southern Railroad held onto its prestigious and popular Crescent for over eight years and now this is the swan song run before giving control over to Amtrak on Thursday, February 1, 1979.

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Beef Stew, that is! On our recent trip to New Orleans I made a concerted attempt at gathering family recipe favorites from my mother and mother-in-law. One of the recipes that caught my eye was a beef stew concoction that originated from the files of my Grandmother Marjorie Christoffel who was originally from Texas, but lived [...]

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